Chocolate Chip Brioche Bread

👩‍🍳 Instructions

1. 1

   In the bowl of a stand mixer, combine ½ cup warm milk with 1 tablespoon of the granulated sugar. Sprinkle yeast over top, stir gently, and let sit 5-10 minutes until foamy.
2. 2

   In a separate bowl, whisk together flour, remaining granulated sugar, and salt.
3. 3

   Add 3 eggs and vanilla extract to the yeast mixture. With the dough hook attachment, gradually add dry ingredients on low speed until a shaggy dough forms, 2-3 minutes.
4. 4

   Increase speed to medium-low and knead for 8-10 minutes until dough begins to pull away from the sides of the bowl.
5. 5

   With the mixer still running, add softened butter pieces one at a time, allowing each to incorporate before adding the next. Continue mixing for 5-7 minutes until dough is smooth, shiny, and elastic.
6. 6

   Cover the bowl tightly with plastic wrap and let rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
7. 7

   Gently deflate the dough, re-cover with plastic wrap, and refrigerate for at least 4 hours or overnight (up to 12 hours).
8. 8

   Lightly grease a 9x5 inch loaf pan. Turn chilled dough onto a lightly floured surface, flatten into a rectangle, and sprinkle chocolate chips evenly over it. Gently fold and knead for 1-2 minutes to distribute chips.
9. 9

   Shape the dough into a log and place seam-side down in the prepared loaf pan.
10. 10

    Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place for 1 ½ to 2 hours, or until nearly doubled.
11. 11

    Preheat oven to 375°F (190°C) about 20 minutes before the end of the second rise. In a small bowl, whisk egg yolk and 1 tablespoon milk for egg wash.
12. 12

    Gently brush the top of the risen brioche loaf with the egg wash.
13. 13

    Bake for 30-35 minutes, until deeply golden brown and an instant-read thermometer inserted into the center reads 200-205°F (93-96°C).
14. 14

    Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.